I'm a really big fan of Windsor. So take this with a grain of salt, but two things I've found that Windsor likes are moderate temperatures and longish fermentation times to clean up and finish.
So I ferment in a room usually right around 70-75 F and give each beer, dependent on OG at least 3 weeks of fermentation time, before cold crashing. I usually find that it will attenuate between 75% and 80% which I find acceptable.
While I like and use US-05, I find that it flocculates too well, as in even before a bigger beer is finished. I've had to swirl some beers just to get them to finish fermenting. Maybe if I fermented at 60 F I'd have better results.